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Thread: Ordered new smoker, need recipes

  1. #1
    Av8tor1's Avatar
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    Ordered new smoker, need recipes

    Can't ya just feel the testosterone oozing out from every pore LOL
    Anyways, took the plunge and ordered a new smoker.... now looking for good recipes


    Looking for, but not limited to:
    Brisket
    Smoked salmon
    Shrimp
    Jerky
    Baby back ribs (both wet and dry)
    Pork butt
    Whole Turkey
    Whole chicken
    Whole duck
    Veggies

    I have access to plenty of hickory, oak and lots of apple wood

  2. #2
    BS Bulldozer SubRosa's Avatar
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    People used to tell me all the time that I should quit my job and make jerky for a living. That was before I started making it in a smoker, now I know how a heroin dealer feels! I'm almost embarrassed at how easy my recipe is. I take London Broil, cut it into 1/4" thick strips. I like to cut with the grain so the strips are as long as possible, but if you cut across the grain it comes out a bit easier to chew. I marinate overnight in a Ziploc bag with a 15:1 mix of soy sauce and lime juice to which I add some finely ground black pepper and some garlic powder, about a tsp of each in 4 oz of the marinade. When it comes out of the marinade I shake off the excess and sprinkle some coarsely ground black pepper on both sides and then into the smoker. I use a Big Green Egg, so what I usually do is to put the jerky in after cooking ribs or a brisket or what not, and I close it up almost completely so it slowly cools down from 180 or so overnight. I normally use apple or cherry for my smoke.
    Judge not lest ye be judged creates a cesspool. Judge others and prepare to be judged by them.
    Just know when to keep the verdict to yourself.

  3. #3
    Av8tor1's Avatar
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    ohhh now I've been making jerky for years using dehydrator.... but smoked jerky sounds even more nomnomnom....

    moar recipes please, rawr

    I'm really looking forward to doing brisket and turkey well..... that will be awesome

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    Damn, ready for summer! I'll be right over for the cookout.

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    Av8tor1's Avatar
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    bring your bib Jen, we gonna get sloppy LOL

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    kahnli's Avatar
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    Okay, this is what I do at the restaurant with my turkey...
    1 cup cider vinegar
    1 cup of bourbon (Wild Turkey of course)
    2 limes sliced rind and all
    5 cloves minced garlic
    1/2 yellow onion minced
    3 Tbs salt
    3 Tbs Cayenne
    3 Tbs paprika
    1 tsp each of granulated garlic, granulated onion, oregano, thyme, black pepper

    combine all of those. I usually use a 10 lb turkey and marinade it with this mixture for at least 12 hours but no longer than 24. I like to use a large ziplock bag to marinade so most of the air can be drawn out. I put it in the smoker at 225 for about 10 hrs. I prefer Hickory seems to burn a little more even and produces more smoke...
    A smoker is always a great toy to have.
    Sturgeon's Law:
    "Nothing is always absolutely so".

    http://terraforums.com/forums/showthread.php?t=102021

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    Av8tor1's Avatar
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    ohhhhhh.... do you maintain smoke the entire cooking cycle or ?

    (gotta log, will follow up on this later )

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    kahnli's Avatar
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    Good question! I don't... I only smoke for the first half. I find that excessive smoking gives off an almost astringent flavor.
    Sturgeon's Law:
    "Nothing is always absolutely so".

    http://terraforums.com/forums/showthread.php?t=102021

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